Chicken Wrapped Enoki Mushrooms
Inspired by Bacon Wrapped Enoki Mushrooms, I thought of trying out another version with chicken meat instead which in my opinion, is healthier. It takes a bit more time and effort because you will really need to slice the chicken meat into thin slices. You can buy slices of bacon off the shelf but I have to limit my intake of red meat and of course, processed meat so I decided to use chicken. Also, instead of pan-fry, I opted to boil and at the same time, I can make some delicious soup.
Ingredients you need:
1. Chicken meat
2. Enoki mushrooms
3. 1 spring onion
4. Wolfberries
5. Fresh lettuce
6. 1/2 teaspoon of sesame oil
7. 1 teaspoon of vinegar
8. 2 limes
9. turmeric powder
10. Old Bay Seasoning
Steps to cook:
1. Cut the chicken meat into very thin slices. (I made use of chicken breasts since
I bought them.)
2. Put them in a bowl. Add a dash of Old Bay Seasoning and turmeric powder to marinate
the meat. Set aside for about 15 minutes.
3. Wash the spring onions and Enoki mushrooms.
4. Use a leaf (I supposed you called the top part as 'leaves') of the spring onion and
cut it into thin strips. Cut up the rest of the spring onion for garnishing.
5. Place the strips of spring onion and Enoki mushrooms aside.
6. Pour 2 bowls of water into a pan. Add in 1 teaspoon of vinegar, 1/2 teaspoon of sesame
oil and the wolfberries. Bring the water to boil.
7. Place the meat on a plate or any working surface.
8. Take a bunch of Enoki mushrooms and put them in the middle of one slice of meat.
9. Roll the meat to cover the mushrooms. Use a strip of spring onion to tie up the roll.
Repeat steps 8 and 9 for the rest of the meat and mushrooms.
10. Once the water starts to boil, put in the rolls, one by one. (Since I have leftover
meat and mushrooms, I put them in to boil too.)
11. After about 5 minutes, take the rolls out and place them on a plate. Continue to boil
the soup for about two minutes and pour it into a bowl.
12. Add fresh lettuce into the soup. Garnish with the rest of the green onions.
Time for reflection. The chicken wrap was quite tasty and you can eat it in one mouthful. The soup contained all the flavours in it. Nice! The preparation was fine except that you will need some skills in cutting the chicken meat into thin slices. That was a challenge. If the pieces of meat were not thin enough, the boiling time will take longer. I might consider using ready cut-up chicken fillets in future. I faced problems tying up the rolls because the spring onions tore easily when wet so be patient when doing that. This is the first time I am trying out this dish so I put in extra time to boil so that the meat gets cooked. It really depends on the thickness of the meat to gauge the boiling time so play by ear. The ingredients I added in the soup are just for reference as I happened to have them. You can choose to add in more if you like. Likewise for the amount of soup, you can boil more and leave for dinner. (I made this for lunch by the way.) I do not choose to add salt as I know I will get all the flavours from the ingredients added and also for health reasons. That is all for this dish. Don't mind the ugly tying and I am sure you can do that better than me. Happy cooking!
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CLT Spring Roll
I have not been updating this page for quite some time for the food that I have been eating are nothing much to blog about. Just plain boring stuff. However, I came across some new and simple recipes worth trying so here I am again.
I adapted from the original recipe for this dish I found on Facebook.
I went to NTUC this morning to get the lettuce and tomato. I spotted this on the shelf and decided to give it a try since I do not really know how to choose good avocados.
Ingredients you need:
Ingredients you need:
Part A
1. Fresh lettuce
2. 1 medium-sized tomato
3. 1 bowl of leftover chicken meat
4. rice paper
5. Guacamole
Part B
1. 1 teaspoon peanut powder
2. 1 tablespoon fish sauce
3. 2 chilli padi
4. 2 limes
1. Prepare Part B first.
2. Pour fish sauce and peanut powder into a small saucer.
3. Cut up the limes and squeeze the juice into the saucer.
4. Cut the chilli padi and put into the saucer.
5. Give a little stir and you will have your sauce ready.
6. Prepare Part A.
7. Heat up the leftover chicken meat in the microwave oven.
8. Cut the tomato into small pieces or slices.
9. Fill a large bowl with water. Gently dip each rice paper for a few seconds till damp.
Don't over soak the rice paper.
10. Place rice paper on plate, or working surface. As rice paper begins to absorb the water
and become more soft and pliable (10-30 seconds, depending on wrappers and
water temp.), begin to add the fillings.
11. On the 1/3 section of the rice paper closest to you, start layering your fillings of lettuce,
tomatoes, guacamole and chicken.
12. Start rolling the rice paper over the fillings away from you, tucking and rolling it with
your fingers, making sure all the fillings remain tight and round within the rice paper.
13. Serve with the sauce prepared from Part A.
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| Where the East meets the West |
I used chicken meat instead of bacon for health reasons. Thus, the dish is named CLT instead of BLT. For the sauce, if you do not like spicy, omit the chilli padi. Likewise for the lime, if you do not like it too sour, reduce to one lime. I love the taste of guacamole. It goes well with the wrap. As for the tomato, you might want to dice it instead because I find the wrapping slightly difficult with the big pieces. Perhaps it is just me. Don't mind the ugly wrapping. Anyway, happy cooking and bon appétit!
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Stir-fry Wong Bok with chicken, carrots and mushrooms
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| Stir-fry Wong Bok with chicken, carrots and mushrooms |
It has been quite awhile since the last posted recipe. Nope, not that I have not been cooking but those that I had tried were not that successful, not aesthetically at least. In addition to that, I am lazy! Hahahaha!!! Anyhows, I tried out a dish today and it was not too bad so I decided to pen the recipe down. I bought quite a big Wong Bok to try out the Wong Bok parcel recipe but it did not go too well. I was scratching my head, trying to think of what to do with the leftover Wong Bok the night before I tried this dish. Since I had some stir-fry chicken fillets which I wanted to make a wrap, I decided to use them with Wong Bok instead.
Ingredients you need:
Part A
1. 6 to 8 pieces of Wong Bok
2. 1 small bowl of overnight stir-fry chicken (You may choose to use some fresh ones)
3. 2 Shitake mushrooms
4. 5 baby carrots
5. 2 chilli padi
6. Olive vegetable
Part B
1. 1 tomato
2. 1/4 spoon of corn flour
3. salt
4. vinegar
5. black pepper
Steps to cook:
1. Cut the Wong Bok into smaller pieces and put them aside.
2. Dice the mushrooms.
3. Cut the carrots into small, thin and round pieces.
4. Cut the chilli padi into smaller pieces.
5. If you are using fresh chicken fillets, you may want to marinate them
with some Old Bay seasoning and black pepper.
6. Cut the tomato into smaller pieces.
7. Heat the wok and add in the oil.
8. Stir-fry the chicken fillets for about 2 minutes or until they are just about cooked.
Place them on a plate and put aside.
(I did not have to do this step since my chicken fillets were cooked the previous day).
9. Then, stir-fry the mushrooms and carrots together for about for about 1-2 minutes.
10. Add in the Wong Bok to stir-fry together. Add in a pinch of salt and
stir-fry till the stems (the white parts) start to soften.
11. Add in the chicken fillets again and stir-fry together. Add in the chilli padi.
Depending on how soft you want the vegetables to be, place them on a plate once you
feel that the dish is ready.
12. Proceed to cook Part B.
13. First, stir-fry the cut tomato for about 1-2 minutes.
14. Add in a small bowl of water.
(This is for gravy so add according to how much you like).
15. Add in a pinch of salt, a teaspoon of vinegar and a dash of black pepper.
16. Stir and allow the cut tomato to reduce.
17. Add water to stir the corn flour.
18. Add in the corn flour mixture, abit at a time so that you do not get lumps of it in
the gravy.
19. Once ready, pour the gravy over the cooked Wong Bok.
20. Garnish with some olive vegetables and we are ready to dig in!
The flavor of the dish was good enough for me. I do not like to overcook my vegetables so the crunch of the Wong Bok was excellent. The gravy was just nice. The whole concept was good to clear leftover, especially vegetables which cannot be kept for too long. I will surely try this again next week since I still have Wong Bok left and I shall post pictures of the procedures here. As usual, make adjustment to suit your taste bud!
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Stir-fry spinach with minced meat and egg
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| Stir-fry spinach with minced meat and egg |
I saw this recipe online and realized the benefits of eating spinach. I went to NTUC and bought a whole bunch. It was like...a WHOLE bunch. I did not cook them immediately and thus, parts of the bunch started to spoil. Quite a waste but nonetheless, I cooked the rest.
Ingredients you need:
1. A bunch of spinach
2. A small bowl of minced meat
3. An egg
4. 2 chilli padi
5. Salt
6. Vinegar
Steps to cook:
1. Get rid of the roots. Break each branch into 3 parts. Wash them clean and set aside.
2. Marinate the minced meat with some Old Bay Seasoning and black pepper.
3. Cut the chilli padi into smaller pieces.
3. Heat up the wok and add the oil.
4. Add in the minced meat and stir-fry till about cooked. Place them on a plate.
5. Next, stir-fry the spinach for about 1-2 minutes.
Add in a pinch of salt and a teaspoon of vinegar.
6. Add in the minced meat and stir-fry together. Add in the chilli padi.
7. When the spinach is almost ready, crack the egg on top of the spinach.
Allow the heat from the wok and the spinach to cook the egg for awhile.
8. Slide the whole dish onto a plate slowly. This will prevent the egg yolk
from breaking apart.
I had overcooked my spinach based on the amount of water left on the plate. Still, the dish tasted quite good. The original recipe used bacon which I will be getting for the next try. That shall be my adjustment to the dish.
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Mushroom and Corn Quinoa
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| Quinoa served with mushroom, sweet corn and chicken |
Mushroom and corn rice recipe was what I found online. It looked appetizing. I decided to make adjustment to the recipe and use quinoa instead.
Ingredients you need:
1. 1 cup of quinoa
2. 1 sweet corn
3. 1 cup of mixed vegetables
4. 1/2 chicken breast
5. 4 mushrooms
6. 2 chilli padi
7. 1 lime
8. Ground black pepper
9. Chinese Parsley
10. Sea salt
11. Vinegar
Pre-prep:
1. Soak the mushrooms overnight if you are using traditional chinese mushrooms.
2. Cut the sweet corn into 6 parts or more.
Steps to cook:
1. Bring 1 litre of water to boil. Add in a pinch of sea salt. Add in a teaspoon of vinegar.
Put in the mushrooms at the same time. Cover to boil for about an hour.
2. Put in the chicken breast and boil for about 15 minutes.
3. Take out the chicken breast. Allow it to cool before shredding it.
4. Put in the sweet corns to boil.
5. During the boiling of the sweet corns, wash the quinoa.
6. After boiling the sweet corns for about 30 minutes, add in the quinoa.
At the same time, squeeze in the lime. Add a dash of black pepper.
7. After another 15 minutes, take out the mushrooms and add in the mixed vegetables.
8. Cut the mushrooms into pieces.
9. Cut the chilli padi.
9. Wait for the quinoa to be cooked. Then serve the cooked quinoa and sweet corn
in a bowl.
10. Top with the mushroom pieces and shredded chicken.
11. Add in the chilli padi.
12. Garnish with chinese parsley.
The way to cook quinoa is the same way as cooking rice. I like to eat cooked quinoa with a little moist so I will usually stop boiling with some broth left. While cooking the ingredients, do keep a lookout for the reduction of the broth. If you find that the broth is not enough at point 4, add in some water. Too little water left and you might end up with uncooked quinoa. Of course, you can always modify the recipe to suit your own taste. Happy cooking!
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Miso Soup with Tofu and Century Egg
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| Miso soup with tofu and century egg |
I was starving and wanted something fast. My taste bud was craving for something savoury. After searching through the refrigerator, I took out the half tofu left after I cooked steamed tofu the other day. The century egg on the table caught my eyes. Good! I knew immediately what I wanted to do with them.
Ingredients you need:
1. Half Silken Tofu
2. 1 century egg
3. Miso paste
4. Black pepper
5. Fried Shallots (I bought mine)
6. Chinese Parsley
7. Rice Vinegar
Steps to cook:
1. Put a bowl of water to boil or any amount that you desire. The amount of water
should be enough to cover the tofu and century egg later.
2. Cut up the tofu and century egg into cubes or smaller pieces.
3. Scoop about a teaspoon of miso paste and place it into a bowl.
the paste. Add a teaspoon of vinegar. Stir the mixture again.
5. Add in the tofu and century immediately. Make sure the water cover
all the ingredients. Allow the heat to warm up the ingredients.
6. Add a dash of black pepper.
7. Add in some fried shallots.
8. Garnish with chinese parsley.
That was my quick fix. It was delicious and satisfying. The tofu and century egg are ready to be eaten so using heat from the water to warm them up will do. Do not boil miso soup as the high heat may cause fermentation and indigestion.
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Steamed Tofu with Minced Chicken
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| Steamed Tofu with Minced Chicken |
It has been a long time since I ate steamed tofu or some called beancurd. I decided to try making a dish after viewing so many recipes on it. Time constraint and extreme hunger urged me to come up with a simple and fast dish.
Ingredients you need:
1. 1 packet of silken beancurd.
2. Minced Chicken (Depending on the amount you would like in your dish).
3. Fried Shallots (I bought these instead of frying them myself).
4. Chinese Parsley
5. Old Bay Seasoning
6. Fish Sauce
7. 1 lime
Steps to cook:
1. Take the amount of minced chicken you would like to have and put them in a bowl.
Marinate the minced chicken with some old bay seasoning and the juice from the lime.
Leave it for about 5 to 10 minutes.
2. Put some water to boil in a wok or a rice cooker.
3. Take the beancurd and cut half through the packet. Take out half of the beancurd and
place it on a dish. Drain any excess water.
4. Take some minced chicken and spread them on top of the beancurd. Spread the rest of
it around the beancurd.
5. Place the prepared dish into the wok or the rice cooker. Cook for 10 to 15 minutes.
6. Take the dish out. Sprinkle some fried shallots on top of the beancurd.
7. Add a teaspoon of fish sauce.
8. Garnish with Chinese parsley.
I used only half the beancurd as I had noodles to go with the dish. One may want to fry the shallots instead of buying. As usual, make any adjustment to the dish as long as it suits your taste bud.
Happy cooking!
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I made the promise to go for a second mug quiche and here it is! This is my second attempt to make a mug quiche. I made some adjustment to the ingredients used previously.
Here is the link to the first attempt:
Ingredients you need:
Steps to cook:
Lesson learnt:
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Ingredients you need:
Steps to cook:
Many of us will usually eat oats together with milk and fruits - the sweet style. I chanced upon a food blog where the blogger tried eating the oats the savoury style and I find it a must to try. Therefore, I headed to NTUC Extra to get myself a small tub of organic miso paste and started my 'testing'.
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Mug Quiche (2nd attempt)
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| Mug Quiche (2nd attempt) |
I made the promise to go for a second mug quiche and here it is! This is my second attempt to make a mug quiche. I made some adjustment to the ingredients used previously.
Here is the link to the first attempt:
Ingredients you need:
1. 1 egg
2. 1 1/2 tablespoons of milk (I used HL)
3. 1 piece of wholemeal bread (I removed the bread crust)
4. 2 teaspoons cream cheese
5. Parmesan cheese
6. 1 slice of turkey ( I have no ham)
7. Ground black pepper
8. Sea salt (You may use the usual salt)
9. Oregano leaves
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| Ingredients |
Steps to cook:
1. Break the egg into a mug. You may use any mug you have. Add in the milk.
Beat the egg and milk together with a fork.
2. Add a dash of black pepper. You may add more if you want. Add a pinch of salt.
It is not advisable to add too much as the turkey slice is already salty.
Beat with the egg and milk mixture.
3. Add in the cream cheese. Beat everything together. Make sure the cream cheese melt.
You may want to take it out of the refrigerator before hand for it to soften.
4. Tear the piece of bread into dime-size pieces and put into the mixture.
Stir the mixture, making sure the bread is soaked in the mixture.
5. Tear or cut the turkey slices into small pieces and add into the mixture. Stir well.
This is ensure the whole quiche is filled with the turkey bits instead of only the top.
6. Do a final press with the fork to make sure all the ingredients are soaked. This step is
important to make sure the bread is soaked.
7. Add some parmesan cheese on top.
8. Finally, add in the oregano leaves.
9. Put it into the microwave oven and cook on high for about 70-75 seconds.
Like I mentioned previously, I have a microwave with simple functions. This time round, I microwaved it for 1 minute. Then I put it on quick cook for 30 seconds.
When I took it out, it was not as dry as the first attempt. This time round, I poured it out onto a plate to check on the product. It retained more moisture compared to the first one and tasted softer. Overall, I am quite happy with this second attempt. Delicious!
After that, I went to check online how a quiche looks like. The main difference would probably be the authentic one has a crust but the modified microwave version does not have one.
Lesson learnt:
1. Take out cream cheese earlier to wait for it to soften so that it will melt easily
during mixing.
2. I had probably used too much wrap the first time so the quiche turned out pretty hard.
Half a wrap would be good.
3. The final press is very important as you are making sure that the bread is totally
soaked and not just on the surface. If it is not soaked thoroughly, it will taste dry.
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Mug Quiche
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| Mug Quiche |
I was sceptical to try out this recipe at first. What? Putting a mug into the microwave oven and heating it up? What if it explodes? I decided to try surfing a few more websites on this to prove the reliability and finally, I am quite convinced it is safe. After all, I did see people putting mugs into the microwave oven to cook instant noodles. I have most of the ingredients and decided to give it a go. I made some adjustment to the original recipe as usual.
Ingredients you need:
1. 1 egg
2. 1 1/2 tablespoons of milk (I used HL)
3. 1 piece of Mission wrap (I have no bread)
4. 2 teaspoons of butter (My cream cheese turned mouldy so I tried with butter)
5. Parmesan cheese
6. 1 slice of turkey ( I have no ham)
7. Ground black pepper
8. Sea salt (You may use the usual salt)
9. Oregano leaves
Steps to cook:
1. Break the egg into a mug. You may use any mug you have. Add in the milk.
Beat the egg and milk together with a fork.
2. Add a dash of black pepper. You may add more if you want. Add a pinch of salt.
It is not advisable to add too much as the turkey slice is already salty.
Beat with the egg and milk mixture.
3. Add in the butter and Parmesan cheese. Beat everything together.
Make sure the butter and cheese melt.
4. Tear the piece of Mission wrap into dime-size pieces and put into the mixture.
Stir the mixture, making sure the wrap is soaked in the mixture.
5. Tear or cut the turkey slices into small pieces and add into the mixture. Stir well.
This is ensure the whole quiche is filled with the turkey bits instead of only the top.
6. Do a final press with the fork to make sure all the ingredients are soaked.
7. Sprinkle Oregano leaves on top. I added some more cheese on top.
8. Put it into the microwave oven and cook on high for about 70-75 seconds.
This is where I faced problem. I do not have the adjustment of heat on my microwave oven so I did my own timing. I microwaved it for 70 seconds. Then put it to quick cook for 30 seconds.
When I took it out, I was over the moon to see the results. Finally, I made something without the use of an oven, a kitchen equipment which I longed for to bake. I have never tried a quiche before so I am not so sure how close mine is to the authentic one. What I can tell you is it tasted delicious to me except slightly dry. After this first try, I am ready for my second!
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Savoury Oatmeal
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| Savoury Oatmeal |
Many of us will usually eat oats together with milk and fruits - the sweet style. I chanced upon a food blog where the blogger tried eating the oats the savoury style and I find it a must to try. Therefore, I headed to NTUC Extra to get myself a small tub of organic miso paste and started my 'testing'.
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| Organic Miso |
Ingredients you will need:
1. 6 tablespoons of organic rolled oats
2. 1 egg
3. 3 cherry tomatoes
4. 1 teaspoon of organic miso paste
5. 1 teaspoon of oregano leaves
Cooking steps:
1. Boil the egg for about 10 minutes. Peel the shell and slice the egg.
2. Cut each tomato into half.
3. Place oats into a bowl and pour in boiling water. The water should cover the oats
by an inch. Leave it aside to soak for about 3-5 minutes or until the oats soften.
4. In a small bowl, place the miso paste and pour in boiling water. Stir until paste
is dissolved.
5. Stir the diluted miso into the bowl of oats.
6. Top the oats with the sliced eggs and cut tomatoes.
7. Garnish with oregano leaves.
It was a healthy meal with less salt. I will have to soak the oats slightly longer to soften it the next round.
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